The NOT-SO-FANCY PERFECT Summer Meal

It was a very nice summer night. My fiancee called me up and asked me what I wanted for dinner.

"Anything" I replied. "I really don't care."

She explained that she wanted to take over dinner and that she had a surprise meal for me. Very excited since my fiancee is a very good cook.

I walked into her apartment with the smell of amazing fresh flavors being cooked. She told me to grab a cocktail, sit down and just relax. I asked her what was for dinner...

"Grilled lemon chicken."

Now keep in mind as she was telling me that this is what we were going to have I was hoping for something a long the lines of lamb chops, or a massive steak. I was not expecting this. That is the one thing about being a food like Mac and I. You want the perfect meal, and when it doesn't deliver, there is a major disappointment. Especially when you are dreaming of something else. This, you will see, wasn't a dissapointment.

I said I couldn't wait, and just went a long as she was planning. I helped her set the table and get everything ready. She told me, "there is one issue. I want you to grill."

I was ecstatic. Nothing makes a man happier than grilling on a summertime night. Especially when the weather is beautiful, it's a Friday, and the drinks are flowing.

She had been marinading the chicken for about 3 hours in fresh squeezed lemon juice, parsley, garlic, and a little salt and pepper.

We took the chicken to the grill, and while the chicken was grilling, I was also taking the lemon slices and grilling them as well. People usually underestimate (or don't eve think about) grilled fruit, and what it can do for a dish, but as you will read in later posts, you will see the grilled fruit, CAN MAKE A DISH AMAZING...you just have to make sure you pick and choose wisely.

We brought the grilled chicken and lemon inside and got it ready for the table. She was also preparing a tomato, onion, and feta orzo to be accompanied by the dish. This was going to be a very refreshing, light dish that was going to be delicious.

The Perfect Summer Meal - it did not disappoint

The chicken was very very tender, very moist and just filled with great strong lemon flavors. We took the grilled lemons, and squeezed the remaining warm juice from the slices, and put it over the chicken and the orzo. The grilled lemon flavors were so sweet and not bitter at all. It had a smokey flavor that really helped bring out the grill flavors of the chicken. The orzo was light, and a perfect side dish to the chicken. The feta, onion and tomato were very strong, and helped with the "lightness" of this dish.

My fiancee also picked out a great wine. She of course bought because of the label (as you will see a lot of people do - and back to that old adage...never judge a book by its cover), because it had lemons on it.

It was good. A very heavy Sauvignon Blanc that was a little too overpowering for the dish. The flavors were very bold and fruity, and had A LOT of grapefruit on it. There were some definate flavors of lemon as well, but nothing that helped the dish. It was a little too creamy for the dish. I would have enjoyed something that had a major bite, and grab the tounge.

A very good wine, perfect for summer

It was a perfect light, meal to a very heavy workload week. We enjoyed each other's company, and enjoyed the coversation. With whatever summer we had here in the Northeast, this dinner was one of the best that we shared.

What is your favorite summertime meal?

Cheers,

Brad

Restaurants and the economy

Sorry that I haven't been able to post in quite sometime everyone. Its been one crazy end to the summer.

I would like to focus on experience's for a bit. Experiences that are enhanced, especially if the price is right.

As you know for those have read this blog, that food for me and Mac, is an experience. We often think about the situation that we are in while enjoying a good meal, and a great bottle of wine.

The economy sucks. There are "signs" of improvement, however, people are still not spending a lot, and the "good times bubble" is over. I recently had a great conversation with the GM of country club that I used to work at, and he informed me that the people that were spending the extra money, aren't. Period. He has been begging people to spend their minimum. Lets be honest, people just don't want to put their hand in the pocket and reach for anything. They are justifying the habits of splurging. I know that I have asking myself when I pull out my wallet "will this really be worth my money?"

A very good friend of mine who owns a great liquor store in Ridgefield, CT told me the trend that he is seeing. People are still coming in and buying wines. However, that $25-$50 bottle of wine that they were buying last year, is still on the shelf. They are now asking for a good bottle for $10-$20. And trust me: YOU CAN FIND THIS. I have been telling people for years that price doesn't matter on taste. If everyones chemisty is different, and tastes are different, why does price have to mean quality? I can name you over a dozen wines right now that are under $15 that are awesome. That's a case. With a case discount, you are looking at $170+ for great wines. Unless you have a drinking problem, you are set for a while. And not to mention the fact that this is for $15 a bottle. You can find awesome wines for $6, $9 and even $5. I would love to help!

Onto restaurants. Unfortunately, the good old days of having a great bouillabaisse with a $60 bottle of wine is out. For now. People are looking for the BBD. Bigger Better Deal. They want more, for less. And lets be honest, why not? You can easily find this as well. Take this article by market watch. There are many restaurants that I have found in a matter of the summer that are offering great deals. There is even one restaurant on Nantucket that called their special (which ran on Friday & Saturdays as well) the "Save-ry Specials". They offered AMAZING food at a prix fixe rate of $35pp. This is great if you have ever been to a nice restaurant on Nantucket. Even in Stamford, CT, The Capital Grille had a special of $30.09 during restaurant week. You will never find that again.

Seriously foodies...the times are tough. If you really need to get out of the house, call up your favorite restaurant, and see if they have any specials going. If they give you attitude, why do you want to eat there in the first place? Restaurant owners are trying everything to get you in the door. They will accomodate.

Cheers!

Jello Shots - The Awesome Food

There's always room for J-E-L-L-O.

I was at a recent croquet tournament party at my best friends house in my old hometown. This party is done every year around the same time and it is very intense. There is a whole croquet tournament that begins at 12:00pm and ends around 7:00pm. After this tournament ends, there is a huge flip cup tournament that has been known to go well into the night. The competition is fierce, and everyone participates. The many times that we have done it, it usually comes down to guys VS. girls, and to this bloggers dismay, the girls usually prevail.

The drinking usually starts as the croquet tournament begins, and we are sitting in the sun, having fun trash talking people and enjoying the general atmosphere. There is always arguments, whether or not we should "send" a particular team, along with many debates on who is going to win the whole thing this year.

As the sun beats down on our necks, and the beer is flowing like the salmon of Capastrano, my best friends Aunt starts bringing out the one thing that everyone can enjoy. Jello shots.

the heart and hustle of the party

And I am not talking about your average Jello shots. I am talking elite Jello shots.

Sure, you might be thinking that Jello shots are so Freshman year of college. They are. But when you get a bunch of people together, mostly family, playing a traditional game that runs deep into the heart and hustle of the family, Jello shots are exactly what everyone needs.

She doesn't just make strawberry jello shots, orange jello shots, or lime jello shots. No no no. She makes margarita jello shots, orange slice jello shots, strawberry daiquiri jello shots, chocolate cake jello shots, island coconut jello shots, plus much more.

A hot day with major competition in a family that loves each other? Big WIN.

They are fantastic. They taste exactly what she describes them as, and they put the whole party - was right where it needs to be.

So if you are thinking about having an outdoor party with some fun flair - think Jello shots.

It will put you right where you need to be.

Cheers

B

Mac's BBQ Pulled Pork Nachos

Hello everyone!

I'm Mike (aka "Mac"), the fancy fun loving foodie's good friend and partner in crime. I have been asked by Brad to contribute to his blog and I couldn't be more honored to do so. Brad and I have a lot in common, especially when it comes to the world of food! I share the same passions about good food, good drink and good family and friends to share them with.

OK, enough with the introductions. I am writing you because of some nachos I concocted last night and Brad wanted me to share with his blog followers.

So I'm a huge fan of anything BBQ related and nachos--so let's bring both of my favorite worlds together.

First you should get your hands on a good grill tray. I purchased this one for about $50 at Williams-Sonoma. This thing is great. You can go from the grill to the table with ease. Then get all the ingredients together, here was my lineup:

- Tostitos Corn Chips (Regular)

- BBQ Pulled Pork (Costco sells a great pre-made pulled pork. Just heat it up and you're good to go)

- Any Vinegar based Honey BBQ Sauce ( I prefer "Sweet Rack" from Westport's Bobby Q's Restaurant)

- Shredded Cheddar Cheese

- Sliced Jalapenos (pickled)

- 1/2 Lime (to be juiced later)

Start with creating a layer of chips down on your grill tray first. Then add the pulled pork, BBQ sauce, cheese then jalapenos. Create about two more layers of the ingredients. Place the grill tray on your grill (set on High) and let the nachos cook for 5-7 minutes. Basically until the cheese is melted. Once on the table you can add the juice of 1/2 a lime all over the nachos for that great taste. You can also add sour cream, fresh pico de gallo or any other nacho condiments you may be fond of.

These nachos were a hit and the BBQ Pulled Pork adds a little something different to your traditional nachos you may be accustomed to. The prep and cook time is very short and these make a great appetizer for your guests.

Hope you enjoy these nachos for any game night or night in between.

Mike

Steak Au Poivre - Steak Au YEAH!

Beef, its whats for dinner.

Friday night, my fiancee and I were having her brother and brother's girlfriend over for dinner. During a recent email conversation we discussed what were going to have for dinner.

We decided that we haven't had a good steak in a while and haven't had a massive good Cabernet in a while. I love this pair, the flavors of the fat with the meat, a long with whatever sauce/marinade you prepare this with, goes perfectly with a massive California Cabernet. Just massive, bold, Cabernet with lots of oak, cassis, vanilla, etc. My mouth is salivating just thinking about it.

I asked her to get the steaks, and I would get the wine. NY Strip was her choice as it is mine as well. Sure, everyone likes a filet, but think about it...fat in the steak stores the flavors more. And filet, well it doesn't have any fat. I love a good NY Strip - who doesn't?

I decided that I wasn't just going to make a steak dinner. I was going to make Steak au poivre.

For those of you that have never experienced a culinary delight such as this...get out of the hole that you live in. If you don't like black pepper...stop reading my blog. You will enjoy this place a whole lot better.

Now I know "traditionally" - Steak au poivre is made with a filet, and thats fine and all, but the fat in a strip renders in the pan, and just adds some balls to the dish. Thats right, I went there.

Steak au poivre is really easy to do just as long as you know what you are doing. It's so simple to make, yet the flavors are so massive, so awesome and there is a major party going on.

Should be called "Steak Au YEAH!"

We decided that the best course of action for the sides of this dish would be a simple, easy and extremely good stuffed roasted tomato. It would also be accompanied by a very good, simple and tart house salad. This was perfect, cause the tomato goes VERY well with the steak, and the salad goes well with the summertime weather. Heaven on a plate.

We opened two bottles of wine about 30 minutes prior to the dinner. An Avalon Cabernet and The Crusher Cabernet. These two wines are just ginormous with flavor, and as they opened up more - the smoothed out and were very soft on the pallet. They actually cut the flavor of seared peppercorns and steak as we drank. A very big mouth feel, with some ink texture involved. Just awesome.

As we dug into the juicy steak, with the peppercorn sauce on top, I just heard the "mmmm's" and "wow's" from our guests. I knew that I hit a homerun with this one. They couldn't stop complimenting the meal...which like I said...was heaven on a plate.

If you are ever in the mood to try something new with your steaks...give steak au poivre a try. You will not be dissapointed.

Cheers!

Want the recipe? Ask me!

Chicken Parm - The eLite Version

There are a lot of things that are awesome.

Good friends, good food, good wine.

If you can combine all three, and have a healthy amazing meal...look out, my head might explode from the awesomeness that is present.

On Thursday night (I know, I know...I am late - but keep checking in, cause I am going to keep blogging about my weekend) we were invited over to our very good and dear friends apartment for a little celebratory dinner (we are still on the engagement high). We will call these friends H+M to protect the identity from my readers, who I know will stalk them especially after the meal that was served.

We arrived about 30 minutes prior to dinner being served. This of course gave us some time to open up a nice bottle of Sauvignon Blanc and sit back and sip up. As dinner was prepared, we moved the great conversation to the kitchen.

Just to stray away from the story real quick - do you ever notice that when there is a dinner party going on, the guests will gather in the kitchen? Why do you think that is? I think it the kitchen is synonymous with comfort. As people were growing up, I think the kitchen is the one place where everyone could participate and have fun doing. Food has always been such a comfort for people, and the kitchen is where it is made. Just a thought. Hey, I'm the blogger, so I can spout off like this.

H was making a chicken parm dish that was to die for, and you wouldn't remotely come close to it. It was HEALTHY.

I know there is a lot of chicken parm lovers out there that is set in the ways of what your mom, dad, grandma or favorite restaurant does.

But let me tell you. This dish was amazing. It wasn't weighed down by deep frying the chicken. It wasn't heavy like an egg batter. It wasn't a greasy, cheesy mess that was loaded with fat. It was lite, it was delicious, and everything about it was perfect for the night.

H accompanied the dish with some whole wheat pasta and some whole wheat garlic bread (which she prepared her self with a simple recipe of garlic, butter and oregano).

The sauce was outstanding. This was a sauce that was in M's family and M's mother gave H to cook. Not too rich like a jar sauce. Not too acidic. Not too sweet. It was perfect. I actually looked over at M's plate, and it was wiped clean. No shit - H could have used it again without putting it in the dishwasher.

We enjoyed MANY bottles of wine that night, but the two main there were joining the dish was an American Zinfandel. Spicy and light - it was the exact explanation with the dish. We also enjoyed a light and berry bursting Sangiovese - it was another great compliment to a very top of the line, light dish.

Good friends, good (healthy) food, good wine.

Can you please clean up the mess? My head just exploded.


Want the recipe? Let me know!

Friday Night, Date Night

The weekend = awesome.

Especially, if you can enjoy it with good friends, family and a loved one.

My fiancee and I had to go back up to Boston for some venue shopping. The pressure was on, and we wanted to get up there on Friday so we can just relax, do everything on Saturday morning and then head down to Nantucket.

We were looking at the Burlington Marriott as one of our places to have a reception. We talked to our good friend who has dined there a couple of times. She told us to try Summer Winter in the hotel. She informed us that the restaurant was amazing, and it was a great place to grab a bite to eat.

We booked it up there (there was literally no traffic at all - which is very odd) and got to the restaurant around 8:30. As we were shown to our table we walked along a windy bar that was perfect to just have a good meal, and relax. We then passed a raw bar, where there was a chef preparing the recently ordered clams and oysters. Perfect. You all know how much I love a raw bar. We sat down in a very quiet place, with great ambiance, and a greenhouse right outside where the chefs pick fresh herbs for the dishes. Amazing.

We opened the menu, and everything looked amazing. As my fiancee was looking over the dinner menu, I was interested in the wine. They have a great wine list, with many different varietals to choose from, from regions all around the world. I figured, Friday night, fun night, date night, wine night. Bingo!

After looking over the menu some more, we came across "Date Night" Prixe Fixe menu.

I am all for trying new things. I have been known to eat some weird things from time to time, but I love trying to culinary creations that take simple ingredients into complex tastes. When I can actually sit at the table and just go "wow" after my first bite, I have found what a little bit of culinary heaven is like. You will see why this was an amazing food experience.

We ordered a bottle of wine. We went with a bottle of Petite Syrah (we were in just that kind of mood - the mood where you just want to have a massive explosion of fruit, smoke and ink - yeh...that type of mood). This particular petite syrah - called "The Crusher". No BS. And let me say, that this wine, DELIVERED the crush. It was massive with cherry, blueberry, tobacco, pepper and ink mouthfeel. It was SO good. When our waiter was pouring it it just looked like blueberry pie coming out. It was that massive.

Don't let the name fool you - it's a petite syrah...

The first course was a grilled peach and prosciutto salad with fresh basil from the greenhouse, hazelnuts with a touch of aged balsamic. The smokiness of the grill on the peaches was amazing. The sweetness of there sugar combined with the smoke was a match made in culinary heaven. The way that the chef used simple ingredients in such different way - was amazing. It was perfect, and refreshing. It got our palettes ready for the main course.

My fiancee ordered the braised short ribs with a creamy garlic polenta. I ordered thin spaghetti with fresh clams and mussels, accompanied with a cream and cheese garlic sauce.

It was ridiculous. I tried my first bite, and it wasn't overwhelming with garlic (even though there were chunks of it in the sauce - which is awesome). The whole dish was very creamy and the pasta was done just right. The mussels and clams were cooked to perfection, and added just the right amount of "sea" taste to the dish. It was just awesome.

My fiancee took one bite of her short ribs. She just goes, "Brad...". I knew right away that she loved her dish.

The short ribs were falling off the bone. The only way to describe the sauce was like a barbecue texture, but it wasn't tangy/overwhelming like it. It was sweet, and had hints of blueberry and pepper. The polenta had deep fried garlic bulbs in it. It added a great sweetness that helped with the dish. It was just amazing. We couldn't get over it.

We finished off the night with a slice of Tiramisu mousse cake. It was so delicate and perfect for the last course. The cake was so light and fluffy, that it really didn't overwhelm our palette and totally make us forget our dinner. Wasn't heavy in our stomachs, and it was a perfect end to a perfect evening.

Light and fluffy - perfect for the end of the meal

We had an amazing waiter named Dave. He was so nice, so caring, and very funny. He was giving us tasting notes on "The Crusher" and told us that it was the waitstaff's favorite wine. He was the type of waiter that you would want again - knew his stuff, VERY friendly, never bothered us and had a great conversation with us at the end.

Oh, and just to let you peeps know out there...the prixe fixe dinner? $35 each.

Thats right.

So...if you are ever in the area of Boston, try out Summer Winter at the Burlington Marriott. Ask for Dave, and share a glass of The Crusher with him. I know we will again.

Cheers!

Lobster: The Poor Man's Dish?

"The World Is My Lobster" - Henry J. Tillman

The food of the rich. The food associated with the upper echelon of Kennebunkport, ME, Nantucket, Cape Cod, and the eastern seaboard. The dish in which some of your parents splurged on when there was a special event. The dish that is set as M.P. (market price) in restaurants - and that scares most eaters from ordering.

Not anymore.

My mom called me last week and asked what I was doing on Saturday. I knew that I was going to be in Boston for a very busy day of venue shopping for my fiancee and my wedding. She wanted to see if I wanted to come home afterward in CT, and enjoy a good meal with good friends. Immediately, my interest was peaked like a dog hearing a doorbell.

"We are going to have lobster" my mom spouted. "Lobster? Mom! With 7 diners, with wine, corn, bread and salad, that's too much!"

"Don't worry" she said, "you can help me pay for it....hahaha.".

"Done deal - you got yourself an buyer!" I was so excited. A great night (weather about 70 degrees, no humidity) and a few cocktails, Jimmy Buffet on the iPod and a night of crackin' and lip smackin' ahead.

We arrived to my house after a very long day. I immediately threw on Buffet and poured myself one of my favorite Mount Gay drinks.

What are we serving tonight? Lobster or...lobster?

I sat down and thought that I wanted to get the debt settled before I forgot.

"Mom, how much do I owe you?"

"Nothing."

"Bulls-it. How much?"

"Nothing...the lobsters were $4.99/lb."

$4.99 a pound.

$4.99 a pound....wait...what? I blacked out for a second. Almost cheaper than gas - 1 year ago.

Amazing...there is some silver lining in the cloud of recession. I was speechless...and very excited. This article I found after the dinner explains why this is happening. You, the reader should really think twice about serving that steak at your next BBQ. Stick with lobster...you will save money, and your guests will think you're king.

I told my fiancee that we have to goto The Lobster Trap on ACK and see how much the M.P. is over there. And then chow down.

A great night with good friends, good food, good grog and hardly breaking the bank. This is textbook definition of a Fancy Funloving Foodie's dream night.

Cheers and get crackin'!

Friday Night Foodie

Sorry that I couldn't write until now peeps!

Hope you all had a good weekend.

I had a great weekend. My fiancee and I decided to make some dinner on Friday night. As you know and saw in my blog about how I look forward to certain meals, Friday night was one of them.

We decided that we were going to mix in the simplicity of pasta, with great flavors of a complex meal. I wanted to go rustic (I love rustic italian - one of my favorite restaurants specializes in rustic italian - and its obnoxious how good it is) and my fiancee decided that it was a great idea.

Simple and complex...oxymoron.

Penne Pasta with a home style sauce (jarred, of course). We grilled grape tomatoes, mushrooms, and garlic + herb turkey sausage.

After the grilling was done - we sauteed some spinach with olive oil, and a little white wine. We added the sausage, tomatoes, mushrooms, and spinach with the tomato sauce. Mixed in the pasta and served.

Simple and Complex...what?

My fiancee made a arugula salad with lemon vinaigrette and sea salt.

The whole meal was accompanied with a 2008 Chianti.

It was an easy meal to prepare with some very good flavors. Simple and complex.

It was a great night that we shared together. The conversation turned into a hilarious trip down memory lane.

Friday Night Foodie - I look forward to the next time.

Want the recipe? Throw me an email!

Senior Salsa's = Best Burrito Ever?

Bold statement, I know.

I would love for people to post me and tell me what the best burrito ever is. I dare you.

As you, the reader, keep checking up on my blog, you will notice that a lot of my life revolves around food. I often plan for food in advance, just to get my mood and taste buds in the right mind set. I look at a lot of my meals as it would be my last, and I try to enjoy all the flavors that are involved. When I don't have a good meal that I have been really looking forward too, it can change my mood at that particular establishment.

This burrito last night...ridiculous.

My experience has always been with Mexican restaurants where you have a bunch of Margarita's, or Sangria or a ton of Pacifico. You usually load up on a bunch of chips and salsa, and by the time the greasy dish gets to the table, everyone is to full to even eat whatever it is that the restaurant thinks you ordered.

Senior Salsa's in Fairfield, CT is not the case at all. You can eat at the establishment or take out. I chose to take out last night.

I wanted take out last night after my debacle at the driving range. I thought that Mexican food would be in order. I was thinking about this since I got to the range.

I ordered a 'Burrito Grande'. Your choice from fresh grilled chicken or steak. I chose the chicken (my brain told me that was the "healthiest choice"). The Burrito Grande has grilled chicken, lettuce, tomato, onions, cheese, rice, beans, mole sauce all wrapped into a warm flour tortilla. This is no "regular" size burrito either, this is a massive "in your face" burrtio - with fresh tortilla chips included. For $7.99 its one of the most delicious, best bargains in Fairifield. Take that $5 footlong.

Best Burrito Ever?

One of the greatest things at Senior Salsa's is their salsa bar. There is so much to choose from its almost scary. They have mild, medium, hot, chipotle, verde, mole, extra jalepenos, extra cilantro...etc. I actually take a longer time at the salsa bar than I do ordering. It is absolutely amazing. I went with Salsa Verde (which is like a cilantro sauce), extra jalapenos and mole sauce. Just awesome.

At most mexican establishments, you can order what you want. You think you are going to be getting what it is that you ordered. Then a sloppy, greasy, cheesy mess comes out. Of course you eat it, but honestly...how well do you feel afterwards?

Senior Salsa's burrito (and I am sure many of there awesome menu items) is VERY FRESH. The food is spectacular, and not weighed down with cheese, oil or grease. I sat on the couch after eating this "blockbuster" and was completely satisfied. Stomach didn't hurt, and no food coma.

Definently worth my awful driving range display to be rewarded by Senior Salsa's.

Cheers!